ALL ABOUT
OUR PUMPKINS Pumpkin season is just around the corner and as always, we’re bringing in some smashing squashes for fall. Here are a few favourites.
(BE MY) SUGAR PIE The quintessential baking pumpkin, sugar pies are quite small with sweet firm flesh that is less stringy than carving pumpkins. To make purée, first wash the pumpkins then cut into halves or quarters. Scoop out the insides then roast until fork tender. Remove the skin and purée.
( YA B I G ) KNUCKLEHEAD This wart-covered pumpkin is spooky enough as is, but you can also carve through its scabs and bumps for a hauntingly unique jack-o'-lantern. Although you probably wouldn’t buy them just for eating, knucklehead pumpkins have a nice sweet flavour when cooked that works well in both sweet and savoury dishes.
(LIFE’S A) F A I R Y TA L E Fairytale pumpkins are both decorative and delicious. This French heirloom variety has a squat, flattened shape and light brown colour worthy of the best fall displays. But slice a wedge off and you’ll also be treated to thick, mildflavoured flesh that stands up to sautéing, boiling or roasting.
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Pumpkins subject to seasonal availability.
